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Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability

Author

Listed:
  • Vladimir A. Ermolaev

    (Department of Commodity Science and Expertise, Plekhanov Russian University of Economics, Stremyanny Lane 36, Moscow 117997, Russia)

  • Natalia N. Yashalova

    (Department of Economics and Management, Business School, Cherepovets State University, Sovetskiy Avenue 10, Cherepovets, Vologda Region 162600, Russia)

  • Dmitry A. Ruban

    (K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Zemlyanoy Val 73, Moscow 109004, Russia)

Abstract

Cheese tasting attracts crowds of visitors to areas in countries such as France, Italy, Spain, and New Zealand, distinguishing cheese tourism as an individual tourism direction within food (gastronomic, culinary) tourism. Internationally known, but locally specific and artisanal cheese is thought to be the main resource. Its exploitation by the tourism industry contributes to sustainability, supporting rural lifestyles and facilitating the integration of rural traditions, heritage, and natural landscapes. In Russia, cheese production is concentrated in regions including Altay, Voronezh, and Moscow. The state of tourist activities favors the use of cheese as a valuable tourism resource. Importantly, this resource is linked to the production of common sorts of cheese in big (industry-scale) amounts and the creation of cheese-related attractions like cheese museums. Cheese festivals also take place locally. A comparison to the European experience of cheese tourism reveals significant peculiarities of this activity in Russia and, particularly, a bigger relevance to industrial tourism than to food and rural tourism. Realization of only part of the opportunities linked to cheese tourism presents challenges regarding environmental and socioeconomical sustainability.

Suggested Citation

  • Vladimir A. Ermolaev & Natalia N. Yashalova & Dmitry A. Ruban, 2019. "Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability," Sustainability, MDPI, vol. 11(19), pages 1-11, October.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:19:p:5520-:d:273871
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    References listed on IDEAS

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    Cited by:

    1. Emilio V. Carral & Marisa del Río & Zósimo López, 2020. "Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)," IJERPH, MDPI, vol. 17(17), pages 1-25, August.
    2. Rebecca Montrasio & Silvana Mattiello & Martina Zucaro & Dino Genovese & Luca Battaglini, 2020. "The Perception of Ecosystem Services of Mountain Farming and of a Local Cheese: An Analysis for the Touristic Valorization of an Inner Alpine Area," Sustainability, MDPI, vol. 12(19), pages 1-17, September.
    3. Vladimir A. Ermolaev & Dmitry A. Ruban & Natalia N. Yashalova & Natalia A. Latushko & A.J. (Tom) van Loon, 2020. "Missions of Russian Cheese Producers: Principal Components and Relevance for Rural Communities," Agriculture, MDPI, vol. 10(3), pages 1-11, March.

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